A Calculated Whisk

Creative paleo and gluten-free recipes

Kale and Bacon Quiches with Hash Brown Crust

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Kale and Bacon Quiches with Hash Brown Crust | acalculatedwhisk.com
It’s my second blog birthday! I feel like I’ve come a long way since my very first post, but last year’s blogiversary feels like it was just yesterday. Time flies when you’re eating well!
 
At the risk of sounding sappy, I want to say thank you for stopping by my site. Reading your comments and connecting with you on social media makes my day, and turns the often solitary activities of cooking, photographing, and writing into something that’s actually meaningful.
 
Kale and Bacon Quiches with Hash Brown Crust | acalculatedwhisk.com
 
To celebrate the occasion, I made grain-free kale and bacon quiches with hash brown crust. They’re like little crispy nests of savory goodness. This was my first time making a potato crust, and I’m totally hooked. I’m even thinking it might work in some sort of a dessert pie (is that too radical?). Here, the crunchy potato tangles hold a filling of eggs, kale, shallots, crisp bacon, and crumbled goat cheese. These are perfect for Easter brunch or any weekend morning (or a blogiversary, of course).
 
As I embark on my third year of blogging, I’d love to hear from you. What would you like to see more of here on A Calculated Whisk? For example, are you looking for quick and easy recipes, Whole30 meals, desserts, vegetarian meals, or something else? Would you like to see more non-recipe posts (reviews, giveaways, perhaps travel stories)? Whatever it is, I’d love to hear about it in the comments.
 
 

Kale and Bacon Quiches with Hash Brown Crust | acalculatedwhisk.com
 
Also, to say thank you for all your support, I have a fun giveaway of a paleo prize pack. One winner will receive two jars of Pure Indian Foods organic, grassfed ghee, a canister of Great Lakes grassfed gelatin, and a $25 Whole Foods gift card. Five additional winners will also get a canister of gelatin. You can use it to make panna cotta or add it to smoothies for a healthy boost. The ghee is fabulous for cooking anything and everything, and is also great for baking. To enter the giveaway, scroll down to the end of this post and use the Rafflecopter widget.

Kale and Bacon Quiches with Hash Brown Crust | acalculatedwhisk.com
Kale and Bacon Quiches with Hash Brown Crust

Kale and Bacon Quiches with Hash Brown Crust

Yield: 16 small servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients

For the crust (adapted from Cookin’ Canuck):

  • 5 small Russet potatoes, peeled and grated (about 4 cups grated)
  • 1 tablespoon plus 2 teaspoons extra virgin olive oil
  • 3/4 teaspoon sea salt
  • 1/8-1/4 teaspoon bittersweet smoked paprika
  • Freshly ground black pepper

For the filling:

  • 4 slices bacon, sliced crosswise into 1/2-inch thick pieces*
  • 1 shallot, minced
  • 8-10 large kale leaves, stems removed, torn into small bite-size pieces
  • Sea salt
  • Freshly ground black pepper
  • 8 eggs
  • 1/2 cup milk of choice (dairy, almond, or coconut)
  • 2 ounces goat cheese, crumbled (optional)

Instructions

  1. Preheat the oven to 425°F. Grease a 12-cup muffin tin and a 6- or 8-inch mini pie plate with butter or olive oil.
  2. Wrap the grated potatoes in a bundle using a clean kitchen towel, and squeeze it over the sink to remove as much excess moisture as you can. Mix the potatoes in a large bowl with the olive oil, salt, paprika, and pepper.
  3. Put about two tablespoons of the potato mixture into each muffin cup, using your fingers to make an even layer covering the bottom and sides. Use the remaining potatoes to make a crust in the mini pie pan. Bake for about 15 minutes, until golden brown. Reduce the oven temperature to 375°F.
  4. While the crust is baking, fry the bacon pieces in a large skillet over medium-low heat, stirring frequently, until very crisp. Use a slotted spoon to transfer the bacon to a plate lined with paper towels.
  5. Pour off all but about a tablespoon of bacon fat from the skillet, and add the shallots. Cook, stirring constantly, until they soften a bit, about 2 minutes. Raise the heat to medium-high and add the kale. Cook, tossing constantly, for about 1 minute, until the kale is just about wilted. Turn off the heat and season generously with salt and pepper.
  6. Beat the eggs and milk in a large bowl. Stir in the kale and shallots.
  7. When the crust and filling are both ready, fill each muffin cup a little more than halfway with the eggs and kale, and pour the remaining eggs and kale into the mini pie pan. Sprinkle the bacon and goat cheese, if using, on top of the quiches.
  8. Return the pans to the oven and bake the muffins for about 15 minutes and the pie for about 20, until the eggs are just set. Cool for 10 minutes in the pan. Run a small knife around the edges of the mini quiches to loosen them and use a small spoon to scoop them out. Slice the larger quiche into wedges. Serve hot or warm.

Notes

*For a vegetarian version, omit the bacon. Heat one tablespoon of ghee or olive oil in the skillet to cook the shallots and kale.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 135Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 98mgSodium: 166mgCarbohydrates: 15gFiber: 3gSugar: 2gProtein: 8g

The nutrition label provided is an estimate for informational purposes only and may not be accurate. I am not a nutritionist or medical professional.

© Becky Winkler
Category: breakfast

 

a Rafflecopter giveaway

Disclosure: I got in touch with two of my favorite brands, Pure Indian Foods and Great Lakes Gelatin, to ask if they would contribute prizes for this giveaway, and they generously agreed. The Whole Foods gift card was purchased by me.

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. 

Comments

  7. AnnaZed says

    I like the recipes with ingredients used in new ways (rather like this one)
    ******************
    {in the contest I am Margot Core on the Rafflecopter}

    Reply

  8. ikkinlala says

    I would definitely love to see quick and easy recipes – I have a bunch of great ones for when I have time to cook, but sometimes it's a struggle after work to find something tasty and healthy.

    Reply

    • Rebecca Winkler says

      I definitely have those after-work struggles, too! I know a lot of other readers are looking for quick and easy recipes as well and I definitely have more of those in the works 🙂

      Reply

  10. Deglazing Delicious says

    Um giiiirl you totally ready my mind with these!! I was just like….hmmm I wish I had made some hashbrown egg cups and these look incredible!
    Moving forward I LOVE a food blog with a mix of easy and quick mixed with slightly more culinary challenging recipes that are still super healthy!
    Keep truckin chick!

    Reply

  14. LauraJJ says

    Oh I would love to see quick and easy meals! Sometimes its so hard to cook a meal that takes awhile on weeknights! Love fun desserts too!

    Reply

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